This Spicy Tuna recipe is a bold and flavorful dish that combines fresh, sushi-grade tuna with a fiery kick of spicy mayo, soy sauce, and a hint of sesame oil. Perfect for spicy tuna rolls, poke bowls, or served over crispy rice.
What is Spicy Tuna?
Spicy Tuna is a popular sushi filling made with finely chopped raw tuna, typically tossed in a flavorful sauce. The star of the show is the spicy mayo, which adds a creamy texture and a burst of heat. This mix is commonly served in rolls (Spicy Tuna Roll), hand rolls (temaki), or even as a topping for rice bowls.
Variations of Spicy Tuna
While the classic Spicy Tuna Roll is a fan favorite, there are several delicious ways to switch things up:
Spicy Tuna Crispy Rice
- Shape sushi rice into small rectangles and fry them until crispy. Top with a generous spoonful of spicy tuna and garnish with jalapeño slices for a crunchy, spicy bite.
Spicy Tuna Bowl
- Skip the nori and enjoy a deconstructed version! Layer seasoned sushi rice in a bowl and top with spicy tuna, sliced avocado, cucumber, and a drizzle of extra spicy mayo.
Spicy Tuna Temaki (Hand Roll)
- For a fun, hand-held experience, roll spicy tuna with sushi rice and cucumber in a cone-shaped piece of nori. Perfect for sushi parties!
Low-Carb Spicy Tuna Wrap
- Swap the rice and nori for lettuce leaves or cucumber slices to make a refreshing, low-carb version of your favorite spicy tuna dish.
Tips and Tricks for Perfect Spicy Tuna
- Always Use Sushi-Grade Fish: It’s essential to prioritize safety when consuming raw fish. Sushi-grade means the fish has been frozen to kill parasites.
- Chill Before Serving: Let your spicy tuna mixture chill in the fridge for about 10 minutes before using. This helps the flavors meld and keeps everything fresh.
- Experiment with Heat Levels: Customize the spiciness to your liking. Add more Sriracha or use chili oil for an extra kick.
- Keep Your Hands Wet: When handling sushi rice, wet your hands to prevent sticking.
How to Serve Spicy Tuna
Presentation is key when it comes to sushi. Here are a few serving suggestions to elevate your Spicy Tuna:
- With a Side of Garnishes: Serve with soy sauce, pickled ginger, and wasabi for a traditional experience.
- On a Sushi Platter: Arrange your spicy tuna rolls with other sushi rolls, sashimi, and colorful vegetable garnishes for a stunning presentation.
- As an Appetizer: Spoon spicy tuna onto crispy wonton chips or cucumber rounds for a crowd-pleasing appetizer.
How to Store Spicy Tuna
Spicy Tuna is best enjoyed fresh, but if you have leftovers, here are some storage tips:
- Refrigerate Promptly: Place any leftover spicy tuna in an airtight container and store it in the refrigerator. Consume within 24 hours for the best taste and texture.
- Avoid Freezing: Freezing is not recommended as it can affect the texture of the tuna and cause the spicy mayo to separate.
Storage Reminder: Always check for freshness before consuming leftovers. If the tuna has a fishy smell or slimy texture, it’s best to discard it.
Recipe FAQs
Can I make Spicy Tuna without raw fish?
Yes! If you prefer not to use raw fish, you can make a cooked version using seared or canned tuna. The flavor will be different, but still delicious.
What if I can’t find sushi-grade tuna?
If sushi-grade tuna isn’t available, consider using cooked shrimp or imitation crab as an alternative.
How do I make Spicy Tuna less spicy?
Reduce the amount of Sriracha in the spicy mayo, or add more Japanese mayonnaise to mellow out the heat.
Can I use regular mayo instead of Japanese mayo?
Japanese mayo, like Kewpie, has a richer and slightly sweeter flavor that enhances the dish. However, regular mayo can be used as a substitute if needed.
Spicy Tuna
This Spicy Tuna recipe is a bold and flavorful dish that combines fresh, sushi-grade tuna with a fiery kick of spicy mayo, soy sauce, and a hint of sesame oil. Perfect for spicy tuna rolls, poke bowls, or served over crispy rice.
Ingredients
- 2 green onions/scallions, sliced (green and white parts separated)
- ½ tsp toasted sesame oil
- 4 oz sashimi-grade tuna
- 1 Tbsp Japanese mayonnaise (optional, for spicy mayo)
- 1½ Tbsp sriracha sauce (adjust for spice preference; plus 1 tsp more for optional spicy mayo)
- 1 tsp toasted white sesame seeds (for garnish)
Instructions
- Finely slice the green and white parts of your green onions, keeping them in separate piles. The green part is for garnish, and the white part will mix with the tuna.
- In a medium bowl, stir together 1½ tablespoons of sriracha and ½ teaspoon of toasted sesame oil until well combined.
- Slice your sashimi-grade tuna into ½-inch cubes. Add the tuna to the sauce bowl and gently toss to coat. Mix in the white part of the sliced green onions.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 210Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 73mgSodium 467mgCarbohydrates 5gFiber 1gSugar 3gProtein 24g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Spicy Tuna is a versatile, flavorful dish that’s perfect for sushi enthusiasts and home chefs alike. With a few key ingredients and some simple techniques, you can recreate this sushi bar favorite in your own kitchen. Whether you prefer the classic roll or want to experiment with variations like Spicy Tuna Bowls or crispy rice, there’s something for everyone to enjoy.
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